Brötchen (German rolls with sunflower seeds)

Combine all ingredients for the dough, except for the sunflower seeds and knead for 10 minutes on the lowest setting.

Then increase to a medium setting and knead 5 more minutes. The Brötchen dough should be smooth and elastic and pulling away from the sides.

Add in the dry-roasted sunflower seeds (I simply roast them in a skillet without any oil for a couple of minutes or until starting to brown) and knead for one minute or until combined.

Put the dough in a bowl and cover air-tight. Move to the fridge and allow to proof for 12 hours (easiest to do this overnight). It should have doubled in size.

Transfer the Brötchen dough onto a lightly floured surface, shape into an even log trying to work the dough as little as possible to retain the air bubbles. Then divide it into 8 equal pieces of dough.

Working with one dough piece at a time, pull the dough, so it's elongated. Take one of the short thirds, and fold it over itself, pressing down with all fingertips, and repeat folding the other third over itself. Lightly press down on the seam.

Be careful not to allow too many of the natural gases to leak out of the dough while you're shaping the rolls. This allows for the crumb to have bigger pores.

Pour the sunflower seeds for the toppings in a bowl and press the seam side of the rolls into the seeds, so that they stick to the dough, then transfer the rolls, seam down, onto a baking sheet prepped with parchment paper or silicone baking mate.

Cover loosely with a clean linen towel and allow to rise for 1 hour in a warm spot in your house.

In the meantime while the Brötchen are rising, preheat the oven to 230° C/445° F and put a large pan filled with warm water on the bottom rack of your oven. This will create steam as the oven heats up.

Turn the rolls over (seam up), spray or sprinkle them with a bit of water, and bake for 10 minutes (total baking time will be 20 minutes), leaving the pan filled with water in the oven.

After 10 minutes, widely open the oven door for a few seconds to allow the steam to escape, then close the oven door, and bake for another 5 minutes, leaving the pan with water in the oven.

For the last 5 minutes of baking, leave the oven door open at a gap OR remove the pan with water. This will ensure a browned, crisp surface. Enjoy the amazing scents.

Transfer your cute little Brötchen a cooling rack and leave uncovered until cooled completely. Enjoy for a German Frühstück.